Preheat the oven to 220 °C.
Remove the rosemary needles and chop them finely. Peel the garlic clove and chop it as well. Mix both with a third of the olive oil and season lightly with salt and pepper.
Make deep small incisions all around the meat with a pointed kitchen knife and fill each with a small bit of rosemary-garlic paste. Mix the rest of the mixture with the remaining olive oil. Brush the roast with it and season with salt and pepper. Place on the rack of the oven.
Remove the skin from the potatoes and cut them into quarters lengthwise. Place on the lightly oiled juice tray.
Reduce the oven temperature to 180 °C. Place the rack with the meat in the center, and the juice tray with the potatoes on the rack below. Roast the veal roast and the potatoes in the oven at 180 °C for one hour. From time to time brush with a little bit of leaked fat and roasting juices.
Before serving, wrap the roast in aluminum foil and let it rest for five to ten minutes so that the gravy can spread evenly. Dissolve the gravy on the baking tray with the water and put it in a small pan. Add the meat extract and cook lightly. Then add the butter in flakes to the sauce form and soak.
Cut the roast into thin slices, arrange with the potatoes on hot plates and drizzle with a little bit of jus.
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